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How to make Taiwanese Style Braised Chicken 紅燒油雞 Biandang

Taiwanese Style Braised Chicken 紅燒油雞 is a favourite meal in the ‘bien dang’ (biandang) or take-away lunchbox in Taiwan and also in popular cafes. It’s a succulent chicken dish with the chicken cooked in a rich sauce. Also there is a fantastic tasty sauce left over after preparing this meal which can be kept in your fridge and used on your rice in meals on later days. The same cooking method can be used for duck, which is great in a different way, if you like duck). In our recipe Joanne leaves the gone in the leg which is the traditional Taiwanese way but you can fillet it first if you like. Keeping the bone in stops the meat becoming hard when cooked in the sauce though.

Taiwanese Style "Yo Ji" Braised Chicken

Taiwanese Style "Yo Ji" Braised Chicken 紅燒油雞

5 spices boiled in the soy sauce

5 spices boiled in the soy sauce

The ingredients 食材 (for 2);

  • 2 large chicken legs (and two wings if you’re both hungry)
  • 1 Chinese bowl of soy sauce (yes a lot!)
  • half a bowl of dark soy sauce
  • half a bowl of rock sugar
  • just over half a bowl of white or red rice wine
  • veg: one whole chili, 4 spring onion, a thumb of sliced ginger, an onion
  • spices: 5 spices – cinnamon, cloves, cardamom pods, star anise and liquorice root – a little of each, see video at 2 minutes
  • sesame oil for glazing the cooked meat
  • half a cauliflower for the vegetable accompaniment

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The method 作法;

  1. cut open the meat on your chicken legs “butterfly” style
  2. in a smallish pan (about the diameter of your chicken pieces pressed closely together) heat up the 1.5 bowls of soy sauce, sugar rocks, whole chili, ginger and spring onion
  3. don’t use a very strong heat, we don’t want to make the soy sauce go bitter!
  4. put the 5 spices in now
  5. when this mixture looks almost boiling hot put in the chicken pieces, push them to make sure they are covered in the sauce
  6. add half a teaspoon of 5 spice powder now, then leave on slow/medium heat for 15 minutes
  7. 15 minutes later add the rice wine and put the lid back on until it gets back up to simmering hot, then turn off the heat and leave it about 8 minutes
  8. take the legs/wings from the pan and brush them with sesame oil using a fan cut spring onion (check video at 6.15)
  9. then (optionally mainly for presentation and Taiwanese custom) chop the chicken legs with a cleaver
  10. we served the chopped legs with cauliflower on a bed of rice, drizzled with some of the hot soy sauce/spice from the chicken cooking pan. We also garnished with a little coriander and spring onion green leaf. Enjoy!
Taiwanese style braised chicken ready to serve

Taiwanese style braised chicken 紅燒油雞 ready to serve

Joanne has recorded a Taiwanese Style Braised Chicken 紅燒油雞 cooking video so you can see and follow the timings, techniques, and method step by step, as she prepares this “bian dang” favourite. If you’re having vegetables like cauliflower on the side remember to prepare them at the same time you’re simmering your chicken, so they are ready at the same time.

How to make Taiwanese Style Braised Chicken 紅燒油雞, cooking video

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15 comments

  1. Thanks for sharing this. This looks easy enough for me to prepare. 🙂
    Do you have a “Contact Us” link that we can click to send msg to you?

  2. I am making this in a few minutes! I noticed you didn’t let the soysauce boil and it just sort of simmered and slow cooked the chicken. I never tried cooking with five-spice before so this is a first for me. Can I use this for some pork cuts too? Thank you for the recipe 🙂

    • Hi Alisa, this method can work with chicken, duck, goose and pork. Please scald the pork in boilling water before proceeding. I hope you enjoy it and it’s a great first taste of cooking with five spice!

  3. can i use the 5spice powder instead of the real 5 spices?

  4. Hi, I’m using this recipe to cook up 12 drumsticks, which is a lot of meat! May I know if I should increase the soy sauce accordingly (which means many bowls of soy sauce!) or do I continue using 1 bowl soy sauce but add some water to make up for the increase in liquid?

  5. I made this last night, except without the cardomom since I couldn’t find any, and it was SO delicious! Thanks for the recipe 🙂

  6. When will i put the onion? I didn’t notice you use it in the video. More power to you!!

    • Hi, I decided that trhe spring onions were enough while I was cooking so didnt use the onion, so its not in the ingredients list above. You can add it in the sauce, chopped with the other veg if you wish… 🙂

  7. hello, I already try the sesame wine chicken soup and its so delicious.. i just want to know if i can also use the already cut chicken legs and tight for this recipe? because we have a lot cut chickens in the freezer, or is it really necessary to use the whole legs? thanks and more power to you and your family.

  8. Hi,

    I can’t seem to find any rice wine around where I live. What can i use to subsitute??

    I’m so excited to try it tonight!!

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